CORNMEAL ROLLS
Golden and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine 1-3/4 cups water, cornmeal, sugar, oil and salt. Cook and stir over medium heat until mixture comes to a boil, about 9-11 minutes. Cool to 120°-130°. Place in a large bowl. Dissolve yeast in remaining water; add to cornmeal mixture. Add eggs; beat until smooth. Stir in enough flour to make a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45-60 minutes. , Punch dough down. Shape into 24 balls. Place on greased baking sheets; brush with butter and sprinkle with cornmeal. Let rise, uncovered, until doubled, about 30 minutes. , Bake at 375° for 18-20 minutes or until golden brown. Immediately remove from pan; serve warm.
Nutrition Facts :
CORNMEAL PAN ROLLS
These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we've enjoyed for years. -Vivian Eccles, Gridley, Kansas
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, yeast and salt. In a small saucepan, heat water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 18 pieces. Shape each piece into a ball. Place in a greased 13x9-in. baking pan or two 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Invert onto wire racks.
Nutrition Facts : Calories 105 calories, Fat 2g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA PEGGY'S CORNMEAL ROLLS
Provided by Food Network
Time 57m
Yield 5 to 6 dozen rolls
Number Of Ingredients 10
Steps:
- Cook milk, cornmeal, butter or margarine, sugar, and salt in medium saucepan until slightly thickened. Add 1/2 cup water and mix well. Set aside to cool. Soften active dry yeast in warm water (110 degrees F). Combine cornmeal mixture, yeast, and 2 well-beaten eggs. Add enough flour to make a soft dough. Place in greased bowl, turning once to grease surface and cover. When dough has doubled in size, cut and shape dough into dinner rolls. Let rise in warm place, about 1 hour. Preheat the oven to 375 degrees F. Bake rolls for 12 to 15 minutes.
CORN MEAL DINNER ROLLS
I found the original recipe for these rolls on here actually. I LOVE cornmeal anything. So I made them and right away I added extra cornmeal per the submitters suggestion. They were good! Then I changed a couple other things and they were great! :o) They are so good, my family now requests them at most every get together!!! ...
Provided by Wendy Rusch
Categories Other Breads
Number Of Ingredients 10
Steps:
- 1. Combine 3 cups of flour with yeast in a large mixer bowl with paddle attachment. In a small saucepan, heat together milk, cream, sugar, butter and salt until butter is melted and the temp is between 110 and 120 degrees. This happens fairly fast...if you go over the 120, allow to cool until proper temperature. If milk mixture is to hot is will kill your yeast. But not warm enough it won't be able to grow either. I use a candy thermometer to check the temp.
- 2. When milk mixture is the proper temperature. Add to yeast mixture. Mix together well with paddle attachment then add eggs, beat on low for 30 seconds, scraping bowl often. Then on high speed for 3 minutes.
- 3. Then add corn meal to the mixture, mixing on low until combined. When combined, switch to dough hook and on low start to add remaining flour, 1/2 c at a time. Until dough is smooth and pulling away from sides of bowl rounding itself into a ball form. (3-5 min.) See photo, that picture shows the dough in the ball shape that has formed after pulling from the sides of bowl. (you may not need all the flour and some days you may need a little more) Shape into a ball and place in a bowl wiped down with olive oil, flip over to coat both sides, cover with plastic wrap then a towel and set in draft free warm area to rise.
- 4. Once dough as doubled in size (approx 1 hr) Turn dough out onto lightly floured counter top, punch down, cover with towel and let rest 10-15 minutes. Then shape into balls a little larger than a golf ball. (approx 1/4 c or 2-3 oz of dough) Place on sprayed jelly roll pans or cookie sheets about 1" apart, I get 24 on a jelly roll pan. I line my pans with foil then spray or parchment paper. Cover with towel and again place in warm draft free spot. Let rise until doubled in size. (approx 30-45 min)
- 5. Place pans into a preheated oven at 350 for 18-20 min. Until tops are turning a pretty golden brown! (175ish degrees internal temp) Remove from oven and brush with melted butter, if desired. Placing pans on cooling racks for 15 minutes, then remove buns to racks to cool completely.
- 6. IF YOU DO NOT HAVE A MIXER WITH A DOUGH HOOK: After you have mixed in the corn meal add one cup of flour and mix in, then remove from mixer, and stir in as much flour as you can with a wooden spoon. Then turn out onto a floured surface. Kneading in enough remaining flour to make a moderately stiff dough that is smooth and fairly elastic. About 6-8 min. Shape into a ball and place in a bowl wiped down with olive oil, flip over to coat both sides, cover with a towel and set in draft free warm area to rise.
- 7. A HELPFUL HINT ~ I use my large cookie dough scooper (1/4 c size) to make the buns. That's the easiest way I've found to get even sized buns without a scale if you have a scale, make 2-3 oz dough balls.
CORNMEAL ROLLS
This dough is robust and versatile and also mass excellent sandwich bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20 rolls
Number Of Ingredients 9
Steps:
- Place milk and salt in a large saucepan over medium heat, and bring to a simmer. Gradually whisk in cornmeal. Cook the mixture, stirring, until cornmeal is thickened, about 2 minutes. Remove from heat, and set aside to cool.
- In the detached bowl of an electric mixer, whisk together yeast, water, and brown sugar. Set aside until mixture is foamy, about 10 minutes.
- Attach bowl to mixer fitted with the dough-hook attachment. With the mixer on low speed, add cooled cornmeal mixture and 2 beaten eggs. Slowly add enough flour to form a soft dough. Knead on medium-low speed until dough springs back when pressed with a finger, about 5 minutes. Brush a large mixing bowl with olive oil. Place dough in bowl; cover bowl with oiled plastic wrap. Set aside until doubled in size, about 3 hours.
- Sprinkle two 13-by-18-inch baking sheets with cornmeal. Turn dough out onto a floured work surface. Divide dough into 3-ounce portions. Roll each portion of dough into a ball. Place balls of dough 1 1/2 inches apart on prepared baking sheets. Cover with oiled plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, about 30 minutes.
- Heat oven to 375 degrees. Brush the top of each roll with the remaining beaten egg and sprinkle with cornmeal. Using a sharp knife, cut two parallel slits in the top of each roll. Bake rolls until they are golden, about 20 minutes. Transfer to a wire rack to cool for at least 5 minutes before serving.
More about "cornmeal dinner rolls recipes"
FLUFFY CORNMEAL DINNER ROLLS - BREADS - MADELEINE KITCHEN
From madeleinekitchen.com
Servings 9Estimated Reading Time 6 minsCategory Side DishTotal Time 3 hrs 5 mins
- Make the roux by cooking the milk, water and cornmeal in a saucepan on medium-low heat while stirring frequently until it reaches 149 F (65 C), which is when it’ll start to thicken up quickly.
- Shape the dough into a ball and tap a little bit of butter all around it to prevent drying, place it into a greased bowl and cover it with plastic wrap, allow it to rise in a draft-free location (I put it inside my turned off oven with the door closed) for about 1 to 1 1/2 hours, until it’s doubled it size.
- Tip out your dough onto a lightly floured surface, punch the air out of it and divide it into 9 equal pieces (I like to weigh them to make sure they’re really the same size but you can eyeball it if you want). Divide it into 3 pieces first, then each piece into 3 more.
- If baking on the same day, let them proof for about 45 minutes to 1 hour. If they’ve been in the fridge overnight, let them proof at room temperature for about 2 1/2 hours. They should feel light and puffy when you poke your finger into one of them, leaving a slight indentation where you poked it.Preheat the oven to 350 F [180 C] about 15 minutes before they’re done proofing.
SOFT CORNMEAL DINNER ROLLS - BUTTER WITH A SIDE …
From butterwithasideofbread.com
Reviews 6Category Bread, Rolls, Side DishCuisine AmericanTotal Time 2 hrs 20 mins
- Combine 1 3/4 cup water, 1/3 cup cornmeal, sugar, oil and salt in a medium sized glass bowl. Microwave on high 4 minutes. Mixture will boil. Remove from microwave and let sit about 10 minutes, until mixture cools to between 120 an 130 degrees F.
- Dissolve yeast in the remaining 1/2 cup of water. Combine yeast water and cornmeal mixture in a large mixing bowl. (I used my Kitchenaid mixer.) Add in eggs and half the flour. Mix until smooth. Add remaining flour. Knead dough for 8 minutes on a low mixing speed. (I do not recommend kneading this dough by hand just because it is really sticky!) Dough will be very soft and will not hold a shape. Cover with plastic wrap that's been sprayed with non-stick spray and let sit in a warm spot for 45 minutes to 1 hour, until dough has doubled in size.
- Sprinkle top of dough with additional flour and punch it down. Scrape dough onto a floured countertop. Prepare a jelly roll pan by spraying it with non-stick spray.
- Using a knife and/or kitchen shears and additional flour, divide dough into 24 pieces. Pinch and roll each piece into a ball. After I've cut the dough into pieces, usually each piece is nowhere near round shape. I like to take the edges of the piece and pinch them into the middle- this creates one flat side. Use that flat side to try and roll it all into a ball, then set roll in the pan round side up.
CORNMEAL DINNER ROLLS - SOFT AND FLUFFY DINNER ROLLS ...
From youtube.com
Author LadyBug KitchenViews 555
BUTTERY FLUFFY CORNMEAL DINNER ROLLS RECIPE - COOK.ME …
From cook.me
Cuisine AmericanTotal Time 2 hrs 10 minsServings 24Calories 193 per serving
CORNMEAL DINNER ROLLS RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.7/5 (146)Total Time 3 hrs 40 minsCategory RollsCalories 183 per serving
PULL-APART CORNMEAL DINNER ROLLS - BETTER HOMES & GARDENS
From bhg.com
CORNMEAL YEAST ROLLS (EASY & DELICIOUS) - PLAIN CHICKEN
From plainchicken.com
CORNMEAL ROLLS RECIPE - CREATIONSBYKARA.COM
From creationsbykara.com
HONEY CORNMEAL ROLLS - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
EASY YEAST CORNBREAD RECIPE FOR BREAD MACHINE DINNER …
From saladinajar.com
CORNMEAL MUFFIN PAN DINNER ROLLS - LIZ BUSHONG
From lizbushong.com
PULL APART CORNMEAL DINNER ROLLS | MIDWEST LIVING
From midwestliving.com
PULL APART CORNMEAL DINNER ROLLS - AMANDA'S COOKIN'
From amandascookin.com
CORNMEAL DINNER ROLLS | A HINT OF HONEY
From ahintofhoney.com
BUTTERY FLUFFY CORNMEAL DINNER ROLLS : NEWELL FAMILY KITCHEN
From newellfamilykitchen.com
CORNMEAL ROLLS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
EASY CHEESE STUFFED CORNMEAL DINNER ROLLS | PAN DE MAIZ ...
From camilamade.com
You'll also love